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Kohlrabi and carrots with horseradish

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Ingredients for 4 servings:

  • 1 shot of oil
  • 2 onions
  • 400 g kohlrabi, peeled
  • 400 g carrot(s), peeled
  • 1 handful of carrot greens, finely chopped
  • 2 tsp spice paste, salty
  • 2 tsp, heaped coconut flour
  • 1 tsp, heaped horseradish, fresh or from the jar
  • Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

alkaline, vegan, GAT-compliant

Finely chop the onion. Halve the carrots and cut into 4-5 mm long pieces. Cut the kohlrabi into small 1 x 1 cm cubes. Heat the oil in a large pan and sauté the onions until translucent. Layer the carrots and cover. A few minutes later, pile up the kohlrabi and put the lid on. Sprinkle the carrot tops over the vegetables and stir in the spice paste. In a small container, mix the coconut flour with water until smooth. Fold in the horseradish. Drizzle over the vegetables and cook with the lid closed until tender. Stir well and season if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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